Transcript Recipe Terms

Recipe Terms
Foods I
Boil
• To cook in liquid hot enough to bubble
rapidly.
Simmer
• To cook just below the boiling point, barely
bubbling.
Cream
• To blend until smooth and fluffy.
– Example: Sugar and Butter
Scald
• To heat milk until it steams or bubbles
around the edge of the pan.
Broil
• To cook under or over direct heat.
– Oven
– Grill
Blanche
• To immerse food briefly in boiling water, to
loosen skin or pre-cook.
Mince
• To cut or chop into very small pieces.
Garnish
• To decorate a completed dish, making it
more attractive.
– Parsley
Whip
• To beat fast with a mixer, rotary beater or
whisk to add air and make mixture fluffy.
Beat
• To mix or stir quickly, bringing contents of
bowl to the top and down again.
Combine
• To mix two or more ingredients.
Grate
• To rub back and forth on a grater to make
small pieces.
Toss
• To tumble ingredients lightly with a spoon
or fork.
Score
• To cut shallow grooves or slits though
outer layer of food.
Roux
• A mixture of melted fat and flour, used to
thicken soups or sauces.
Julienne
• Matchstick pieces of vegetables, fruits or
uncooked meats.
Reduce
• To concentrate the flavor of liquid by
rapidly boiling in an uncovered pan.
Fry
• To cook in hot fat.
Sear
• To brown meat briefly over high heat to
seal in juices.
Brown
• To cook in a small amount of fat to brown
surface.
Dredge
• To coat food lightly but completely with
flour or other fine substances.
Baste
• To brush or spoon on pan drippings or
other liquids as food cooks.
Al Dente
• An Italian term used to describe pasta
cooked until tender but slightly tender to
bite.
Au Jus
• A French term meaning meat juices that
have not been thickened.
Deglaze
• To loosen drippings from bottom of
roasting or frying pan.
Sauté
• To fry in a small amount of fat until done.
Chill
• To cool a food to below room temperature
in the refrigerator, freezer or over ice.
Snip
• To cut food, often fresh herbs or dried fruit,
with a kitchen shears into very small,
uniform pieces using short, quick strokes.
Butterfly
• To split foods in the middle without
completely separating the halves, then
spreading the halves to resemble a
butterfly.
Marinade
• A liquid in which food is allowed to stand in
order to flavor or tenderize it.
Dash
• A measure equal to 1/16 teaspoon.
Steam
• To cook a food in the vapor given off by
boiling water.
Knead
• To work dough with the heels of your
hands in a pressing and folding motion
until it becomes smooth and elastic.
Coat
• To evenly cover food with crumbs, flour or
a batter.
Marble
• To gently swirl one food into another,
usually done with light and dark batters for
cakes and cookies.